four and twenty blackbirds baked in a pie: chipotle shrimp tacos 63

four and twenty blackbirds baked in a pie: chipotle shrimp tacos 63: Ingredients Avocado Salsa: 1 small onion, quartered 1 jalapeno, quartered, seeds optional 1 garlic clove, smashed 4 medium tomati...

chipotle shrimp tacos 63

Ingredients

Avocado Salsa:

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

• 1 tablespoon olive oil
• 1 teaspoon chipotle or blended chili powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Copyright 2005 Television Food Network, G.P. All rights reserved.

four and twenty blackbirds baked in a pie: cheesy margherita pizza

four and twenty blackbirds baked in a pie: cheesy margherita pizza: easy Friday trying to pack for the move    i had already made the crust and had some in the freezer trying to do meatless Fridays and i had ...

cheesy margherita pizza

easy Friday trying to pack for the move    i had already made the crust and had some in the freezer trying to do meatless Fridays and i had the ingredients on hand went to gather food yesterday  living down here that is a mission for god  cant wait till we get settled farther up the state were the life style is a little more relaxed

 for the thin crust

3 and 1/2 cup bread flour
1cup whole wheat flour
5 teaspoons quick rise yeast
1 and 1/2 teaspoon kosher salt
1 teaspoon honey
1 and 1/2 to 1 and 2/3 cups warm water 120 to 130 degrees

place the flour yeast salt in a food processor pulse till blended  add honey process more gradually add water until it forms a ball once the ball has formed process 60 seconds longer to knead the dough  turn out onto a lightly floured surface  cover and let rest 10 minutes  divide dough into quarters use immediately or freeze for later     to  make the pizza grease a 12 inch pizza pan sprinkle with corn meal on a lightly floured surface stretch and shape one portion dough transfer to prepared pan  top as desired bake at 450 degrees until crust is lightly browned  if using the frozen dough thaw in the refrigerator overnight

for the toppings

2 plum tomatoes sliced thin seeds removed drained on paper towels
1 and 1/2 cup shredded part skim milk mozzarella cheese
1/2 cup grated Romano cheese
12 basil leaves thinly sliced

 sprinkle the dough with with 1/2 cup mozzarella cheese arrange tomatoes in a single layer
sprinkle the remaining cheese mozzarella and Romano over the tomatoes  bake in the 50 oven for about 20 minutes till crust is brown and cheese is bubbly  remove sprinkle with the basil cut into wedges  serve with a nice crisp salad

four and twenty blackbirds baked in a pie: pancetta pasta ans peas

four and twenty blackbirds baked in a pie: pancetta pasta ans peas: its a beautiful spring day here in sunny south Florida i was taken back to different space in time I'm sitting here shelling peas and my p...

pancetta pasta and peas

its a beautiful spring day here in sunny south Florida i was taken back to different space in time I'm sitting here shelling peas and my partner in crime is reading the wall street journal thought this would be an easy recipe and i felt like the housewife for sure  ... the grocery store was jam packed this a.m. you would think they were giving something away.. took me 45 minutes just to get the pancetta let alone come home and shell the peas  well i saw this recipe the other morning on the today show and i was taken back to a simpler time in life here is Giadas recipe

Wagon wheel pasta with pancetta and peas

Giada De Laurentiis

Ingredients

• 1 pound wagon wheel-shaped pasta (rotelle)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 8 ounces pancetta, finely diced (about 2 1/2 cups)
• 2 large or 4 small shallots, chopped
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
• 1 1/2 cups (9 ounces) shelled edamame beans
• 1 cup frozen petite peas, thawed
• 1 cup finely grated parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint leaves

Preparation

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.

Add the shallots to the pan and cook until soft, about 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer for 2 minutes until tender.

Add the pasta, cooked pancetta, edamame peas, petite peas, parmesan cheese, the remaining 1/4 cupolive oil, the salt, pepper and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.

Serving Size

4 to 6 servings

four and twenty blackbirds baked in a pie: Salisbury steak

four and twenty blackbirds baked in a pie: Salisbury steak: 2 teaspoons extra virgin olive oil 2 teaspoons butter 1 medium onion, finely chopped 1 1/2 pounds 80 percent lean ground beef 1 cup fr...

Salisbury steak

• 2 teaspoons extra virgin olive oil
• 2 teaspoons butter
• 1 medium onion, finely chopped
• 1 1/2 pounds 80 percent lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon grill seasoning
• 1 tablespoon Worcestershire sauce
• 1 large egg
• Kosher salt and freshly ground black pepper to taste
• 2-3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 (14-ounce) cans beef broth
• 1 teaspoon chopped fresh thyme

Heat 1 teaspoon of the oil with one teaspoon of the butter  in a large skillet over medium-high heat. Add the onion and sauté until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce, garlic and the egg. Mix to combine everything well and form the mixture into 5 oval patties.

Heat the remaining 1 teaspoon of butter and  oil in the same skillet over medium-high heat. Cook the patties until they are well-browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

Put the pan back on the heat and cook for 5 minutes remove the patties . Add the remaining onions, mushrooms and thyme sprinkle in the flour, and cook for 2 minutes add the wine and deglaze the pan. Add the beef broth and bring it to a boil to thicken. Add the patties to the pan. Make sure there is enough sauce to almost cover the steaks. Cover and simmer on low for 30 minutes, flipping patties now and then and then spooning gravy back over, until no longer pink in the center. serve with mashed potatoes or noodles and veggie of choice      comfort food is always good I  have to get some groceries tomorrow i pulled this out of the freezer the fridge and the pantry   have a good night my friends  

four and twenty blackbirds baked in a pie: taco style chicken chili

four and twenty blackbirds baked in a pie: taco style chicken chili: 1 onion, chopped 1 jalapeno chopped and seeded  1 16-oz can black beans 1 16-oz can kidney beans 3 tablespoons tube style tomato pas...

taco style chicken chili

• 1 onion, chopped
• 1 jalapeno chopped and seeded 
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 3 tablespoons tube style tomato paste such as amore  mixed with 1 cup of water  or stock i used half and half
• 10 oz package frozen corn kernels
•  14.5-oz can rotel with chilies i like spicy so i used the habanero 
• 1 can diced tomatoes 
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro
  •   taco seasonings
  • 2 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions: 

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning mix in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).


im looking forward to a lazy Sunday spent with my dog at the park so i was looking for a slow cooker recipe that would cook while i was gone  i browsed pinterest came up with a few recipes including homemade taco seasoning all other ingredients were here so no last minute shopping i tweaked the three i looked up and this is what i came up with with what i had on hand no shopping required so now i can enjoy the day off and relax on this most beautiful Sunday  a nice low cal high fiber recipe  with leftovers for lunch tomorrow I cook for two and this is making a large pot

four and twenty blackbirds baked in a pie: shrimp and vegetable curry

four and twenty blackbirds baked in a pie: shrimp and vegetable curry: 3/4 of a pound large shrimp 16 20 count zest of one lemon grated 1 inch piece of ginger peeled and grated 1/4 of a teas red pepper flakes...

shrimp and vegetable curry

3/4 of a pound large shrimp 16 20 count
zest of one lemon grated
1 inch piece of ginger peeled and grated
1/4 of a teas red pepper flakes

2 cloves garlic minced
two tablespoon virgin coconut oil divided
one carrot peeled and sliced thin
one half red pepper sliced thin
one cup broccoli florets  i would normally use snow peas but its what i had so broccoli it is
1/3 cup vegetable  broth
4 oz mushrooms
1 bunch green onions sliced
1 small can water chestnuts
1/2 can baby corns
one can light coconut milk1 tablespoon curry powder
soy sauce to taste
hot cooked brown rice


cook rice according to package directions it usually takes about an hour total time but the stir fry does not
heat the wok over med high heat add 1 tablespoon coconut oil   add the garlic ginger lemon zest and red pepper cook 1 minute add the shrimp cook till pink remove to a plate clean wok  add the rest of the coconut oil  the carrot and red bell pepper stir fry for one minute  add the broccoli  and the mushrooms stir fry one more minute  add the vegetable broth and let steam about 7 minutes till the veggies are crisp tender  add the baby corns the water chestnuts and the green onions  return the shrimp to the wok add the cocnut milk the curry powder and the soy sauce   serve over the hot cooked rice

chicken scaloppine with lemon and capers for two

2 boneless skinless chicken breast halves
1/2 teas salt1/8 teas pepper
2 tablespoons butter
1 tablespoon olive oil1/3 cup dry white wine
1/3 cup chicken stock
3 tablespoons lemon juice
2 tablespoons capers rinsed and drained
2 tablespoons finely chopped parsley


pound the chicken breast to 1/4 of an inch thickness in a ziplock bag
season with salt and pepper

in a large frying pan melt the butter with the olive over a med  heat oil add the chicken and cook for three minutes turn and cook another 3 minutes till done and no longer pink remove to a warm plate cover loosely with foil  pour the wine into the pan and deglaze  add the stock and cook till reduced by half about 2 minutes add the lemon juice capers and parsley pour over the chicken  and serve   i like this with a green of choice and a salad

four and twenty blackbirds baked in a pie: roast lemon and rosemary chicken with orzo and a ...

four and twenty blackbirds baked in a pie: roast lemon and rosemary chicken with orzo and a ...: lemon and rosemary roast chicken 1 whole chicken  3 lbs one lemon half cut in very thin slices pits removed other half whole 1 tablespoo...

roast lemon and rosemary chicken with orzo and a heart of palm salad

lemon and rosemary roast chicken

1 whole chicken  3 lbs
one lemon half cut in very thin slices pits removed other half whole
1 tablespoon fresh rosemary diced fine
1/2 small onion
1 tablespoon olive oil
1 teaspoon salt 1/4 teaspoon pepper

preheat oven to 425 degrees
rinse and pat chicken dry inside and out  cut half  the lemon into very thin slices  about 8 scatter some of the rosemary leaves on the lemon

with the cavity of the chicken towards you slip your fingers between the skin and meat of the bird  separating up through the thighs and breast without tearing the skin  slip  the lemon slices under the skin put the onion and the other lemon half in the cavity  crossbone ends of the legs and tie with string rub the skin of the chicken with the olive oil and salt and pepper
place chicken on a rack in a small roasting pan roast for 55 to 60 minutes or until juices run clear

do the orzo according to package directions drain add a dollop of butter a 1/4 cup  of milk and 1/4 cup grated parmesan cheese  stir in till heated through

for the salad i did a jar of hearts of palm sliced  green olives sliced black olives sliced roasted red pepper diced d red onion   vinaigrette  3 parts olive oil to one part  champagne vinegar  1/4 teas dry oregano1/4 teas dried basil salt and pepper to taste and honey to desired sweetness  shake to combine  let marinate for a few hours

four and twenty blackbirds baked in a pie: spring love bird nests for two

four and twenty blackbirds baked in a pie: spring love bird nests for two: happy spring to all  love is in the air the birds are singing the flowers and tress are blooming  and its a beautiful day in sunny south f...

spring love bird nests for two

happy spring to all  love is in the air the birds are singing the flowers and tress are blooming  and its a beautiful day in sunny south florida  this is my version of Rachel Rays love bird nests for spring fever

2 boneless skinless  chicken breasts
salt and pepper
2 springs fresh rosemary diced fine      rosemary  for remembrance
1 tablespoon olive oil
1 sheet  puff pastry defrosted according to package directions
4 slices brie cheese white removed 2 to 3 inches  rectangles cold
1/4 cup raspberry hot pepper   preserves
1 egg beaten  with with one teaspoon water for egg wash


preheat oven to four hundred degrees

in a skillet add the oil season the chicken with salt and pepper lightly brown the chicken on both sides about 8 minutes on each side till almost done   remove from heat   line a baking sheet with parchment paper cut the pastry in half  on the diagonal  ... . spoon the preserves on the pastry  stack 2 slices of the cheese   the chicken and  the rosemary  bring the pastry around the chicken  and seal with the egg wash  pinch the edges together turn over the packets and brush with the egg wash   trim any excess pastry and use to decorate the  tops pop the packets   in the oven  and bake for 12 to 15 minutes till golden brown and pastry is puffed.....

hoping this turns out my electric went out for an hour  working with the puff pastry  its always something down here

four and twenty blackbirds baked in a pie: soft pretzels for two or four

four and twenty blackbirds baked in a pie: soft pretzels for two or four: this recipe is from alton brown food network i halved it for two to four depending on one or two pretzels apiece  Ever since going on pint...

soft pretzels for two or four

this recipe is from alton brown food network i halved it for two to four depending on one or two pretzels apiece  Ever since going on pinterest i have been craving these certainly a big  indulgence ..  i have been nursing a cold and every time i get a cold i crave mustard i mean a lot of mustard  i buy three or four jars of different kinds. there is something to this in the old days they used mustard poultice  on your chest but ingesting mustard is good for upper  respiratory infections  so i have a dual craving going on here  

Ingredients

• 3/4 cups warm (110 to 115 degrees F) water
• 3/4 teaspoons  sugar
• 1 teaspoons kosher salt
• 3/4 teaspoon active dry yeast half a package 
• 11 ounces all-purpose flour, approximately 2 1/4 cups
• 1 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8

4 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

four and twenty blackbirds baked in a pie: chicken enchiladas with white sauce for two

four and twenty blackbirds baked in a pie: chicken enchiladas with white sauce for two:     this is an easy go to weeknight meal  for 2  i had a hectic day  so here we go a simple dinner i like to serve with a salad  ...

chicken enchiladas with white sauce for two

   

this is an easy go to weeknight meal  for 2  i had a hectic day  so here we go a simple dinner i like to serve with a salad 

Chicken enchiladas with green chili  white sauce for two

6 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese  i use pepper jack because i like spicy 

3 Tbsp. butter

2  Tbsp. flour

1 and 1/2  cups chicken broth

6 oz light  sour cream

1 (4 oz) can diced green chillies

juice of one lime

one garlic clove minced

one jalapeno seeded   and diced very fine

two tablespoons chopped very fine onion

 1/4  teas cumin  salt and pepper to taste 

1.  Preheat oven to 350 degrees.  Grease a 8 x 8 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter add the garlic onion  and jalapeno pepper , cook 3 minutes  stir in flour and cook 1 minute.  Add broth and lime juice  and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies  add cumin salt and pepper.  Do not bring to boil, you don't want the  sour cream to separate .

5. Pour over enchiladas and top with remaining cheese.

6. Bake 25 min and then under high broiler  for 3 min to brown the cheese

top with some sliced olives and serve  with  salsa if you like

four and twenty blackbirds baked in a pie: chicken roll ups with basil mozzarella and roasted...

four and twenty blackbirds baked in a pie: chicken roll ups with basil mozzarella and roasted...: this a recipe i found on pinterest   it sounded good and easy to make so im giving it a try as im not feeling up to speed and i had the ingr...

chicken roll ups with basil mozzarella and roasted red peppers

this a recipe i found on pinterest   it sounded good and easy to make so im giving it a try as im not feeling up to speed and i had the ingredients on hand   so it gives me the day to rest up

ingredients

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 12 large, fresh basil leaves, rinsed and patted dry
• 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
• 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

• Optional
• For extra flavor, add 1/2 teaspoon of dried oregano to the tomato sauce.

directions

step 1Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

step 2Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

step 3Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

step 4Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

step 5Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

step   six  arrange chicken rools on a plate and spoon sauce around im serving with orzo